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Archived Papers for Journal

Theory and practice of meat processing >>

Vol.7, No.1

Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences

Publishing Date: 2022-03-30

  1. Dioxins and dioxin-like compounds in meat and meat products

    Authors: E. Aoudeh E. Oz M. R. Khan F. Oz

  2. Scientific challenges in modeling mastication of meat using engineering tools

    Authors: I. V. Djekic

  3. Shockwave effects in the technology of meat raw material processing

    Authors: N. A. Gorbunova

  4. Influence of preslaughter stress on poultry meat

    Authors: O. A. Kudryashova L. S. Kudryashov

  5. Comparison of the proteomic profile of pork byproducts during their storage

    Authors: A. G. Akhremko V. V. Nasonova M. E. Spirina N. N. Godswill

  6. Methods for nonparametric statistics in scientific research. Overview. Part 2

    Authors: M. A. Nikitina I. M. Chernukha

  7. Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology

    Authors: E. V. Litvinova E. I. Titov S. N. Kidyaev A. Yu. Sokolov V. L. Lapshina

  8. Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste

    Authors: B. K. Kabdylzhar A. K. Kakimov Zh. S. Yessimbekov G. V. Gurinovich A. K. Suychinov